Tarte flambée with tuna sauce

Tarte flambée with tuna sauce

Total: 30 Min. | Active: 15 Min.
Nutritional value / portion: 746 kcal
, Fat: 47 g
, Carbohydrate: 72 g
, Protein: 36 g

Ingredients

4 portions

Hint:

The original recipe with guaranteed success is for 4 portions. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Tuna sauce

1tin white tuna in oil (MSC-approved, approx. 80 g)
20g anchovy fillets
1tbsp capers
100g crème fraîche
a little salt
a little pepper

To bake the tarte flambées

2 rolled tarte flambée dough
100g crème fraîche
1 red onion, thinly sliced
300g boiled meatloaf in slices
50g rocket
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How it's done

Tuna sauce

Drain the tuna, anchovies and capers, puree with the crème fraîche, season.

To bake the tarte flambées

Place the dough on two trays along with the baking paper. Spread the crème fraîche over the top, cover with the onions.

Bake each tray for approx. 15 mins. on the bottom shelf of an oven preheated to 220°C (or both for approx. 15 mins. at 200°C in a convection oven). Remove from the oven, top with the meat. Spread the tonnato sauce and rocket over the top.

Good to know
Tip: Use roast beef instead of roast pork.

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